Jamie Cooks Italy | Chargrilled Squid, Chicken Pot Roast, Seafood Stew and Fresh Pasta and Pesto
Summary
TLDRIn this culinary adventure, the hosts traverse Italy, absorbing the diverse flavors from Nonnas across the country. They present mouthwatering recipes inspired by their journey, including a tender chicken and aubergine pot roast with zesty couscous, a grilled squid with a lively caper salsa, homemade pasta with broccoli and pesto, and a hearty fish stew brimming with Puglian ingredients. Each dish is a testament to the hosts' passion for Italian cuisine, promising a feast for the senses.
Takeaways
- 🍽️ Traveling across Italy has inspired the authors to create recipes influenced by regional dishes.
- 🐔 A chicken and aubergine pot roast is highlighted as a melt-in-your-mouth dish with island flavors.
- 🍛 The pot roast is paired with a light and zesty couscous that absorbs the dish's juices.
- 🌶️ The recipe includes the use of three whole chilies and two cloves of garlic for a spicy kick.
- 🍅 Cinnamon is used to add an extra layer of flavor to the dish.
- 🦑 A grilled squid recipe with a caper salsa is described as super-easy and vibrant.
- 🍋 The caper salsa incorporates lemons, extra-virgin olive oil, garlic, chili, capers, anchovies, pistachios, and mint.
- 🍝 Homemade pasta is recommended for serving with a broccoli and cheese pesto sauce.
- 🥦 The pesto is made by frying anchovies, garlic, and chili with broccoli, then blending with cheese and olive oil.
- 🐟 A one-pot fish stew is introduced as a Puglian-inspired dish packed with fresh produce.
- 🥣 The stew includes onions, celery, garlic, potatoes, chili, parsley, courgettes, mussels, clams, peas, and squid.
Q & A
What is the main focus of the video script?
-The main focus of the video script is showcasing Italian recipes inspired by the diverse culinary traditions across Italy, from the north to the south and from the mountains to the islands.
What type of dish is described as 'melt-in-your-mouth' in the script?
-The 'melt-in-your-mouth' dish described is a chicken and aubergine pot roast.
What side dish complements the chicken and aubergine pot roast?
-A light and zesty couscous that soaks up the juices from the chicken and aubergine pot roast complements the dish.
What are the key ingredients in the caper salsa for the grilled squid?
-The key ingredients in the caper salsa include lemons, extra-virgin olive oil, chopped garlic, fresh chili, capers, mashed anchovies, chopped pistachios, and fresh mint.
How is the squid prepared before grilling?
-The squid is prepared by scoring it at an angle in a crisscross pattern before grilling.
What is the purpose of using anchovies in the pasta sauce described in the script?
-Anchovies are used in the pasta sauce as a seasoning to add depth of flavor to the dish.
What type of pasta is recommended for the broccoli and cheese pesto recipe?
-The recipe suggests using homemade pasta that is designed to hold the vibrant fresh broccoli and tangy cheese pesto.
What is the significance of the fish stew described in the script?
-The fish stew is significant as it is a one-pot wonder that showcases a variety of fresh Puglian produce, making it a triumph of a dish.
What are the cooking times recommended for the clams, mussels, and squid in the fish stew?
-The cooking time for the clams, mussels, and squid in the fish stew should be a maximum of three minutes.
What is the role of the fresh ingredients in creating the flavor of the fish stew?
-The fresh ingredients in the fish stew create layers of mind-blowing flavor, contributing to a rich and satisfying taste experience.
What is the significance of the Nonnas mentioned in the script?
-The Nonnas are significant as they represent the traditional Italian home cooks from whom the presenters have learned and been inspired by during their travels across Italy.
Outlines
🍽️ Italian Culinary Journey
The speaker shares their experience traveling across Italy with Gennaro, learning from local Nonnas and discovering regional dishes. They highlight a chicken and aubergine pot roast inspired by the islands, which is served with a light and zesty couscous. The cooking process involves browning the chicken, cooking aubergines, and adding a mix of spices, onions, capers, and tomatoes to create a harmonious blend of flavors. The dish is completed with pine nuts and baked until the chicken is tender, making it a perfect feast for gatherings. Additionally, they mention a simple grilled squid recipe with a caper salsa, which includes lemon, olive oil, garlic, chili, capers, anchovies, pistachios, and fresh mint for a vibrant and fresh taste.
Mindmap
Keywords
💡Nonnas
💡Chicken and Aubergine Pot Roast
💡Couscous
💡Capers
💡Pine Nuts
💡Grilled Squid
💡Caper Salsa
💡Homemade Pasta
💡Broccoli Pesto
💡Fish Stew
💡Mind-blowing Flavour
Highlights
Traveling around Italy, learning from Nonnas and experiencing regional dishes.
Chicken and aubergine pot roast with island flavors and couscous.
Brown and crispy chicken removed from the pan for even cooking.
Use of three whole chilies and two cloves of garlic for flavor.
Cinnamon added for extra flavor lift in the dish.
Colorful mix of onions, capers, and tomatoes in the dish.
Pine nuts added for texture in the pot roast.
Pot roast bakes until chicken falls off the bone.
Suggestion for a Sunday gathering or dinner party with the pot roast.
Grilled squid recipe with a lively caper salsa.
Caper salsa includes lemons, extra-virgin olive oil, garlic, chili, capers, anchovies, pistachios, and mint.
Squid is scored and grilled for a quick and tender dish.
Homemade pasta recipe designed for fresh broccoli and cheese pesto.
Pasta dough made with durum wheat flour and hand-rolled.
Pesto sauce made with anchovies, garlic, chili, and broccoli.
One-pot fish stew with fresh Puglian produce.
Fish stew includes onions, celery, garlic, potato, chilli, parsley, courgettes, stock, white wine, passata, mussels, clams, peas, and squid.
Cooking time for clams, mussels, and squid in the stew is maximized at three minutes.
Layered flavors created by cooking all fresh ingredients in one pot.
Transcripts
Hey guys. So me and Gennaro have spent the last couple of years traveling around Italy
having the most incredible experience learning from Nonnas.
From the north to the south, from the mountains to the islands, it's been amazing.
So, those dishes have really changed and inspired us
and here are some of the recipes that I think you're gonna love.
This sensational melt-in-your-mouth chicken and aubergine pot roast
serenades you with the island's flavours and hits the ultimate high note with this light
and zesty couscous, that soaks up all of those juices.
When the chicken turns brown and crispy whip it out of the pan.
You've got some colour on the aubergines.
Next, I've gone for three whole chilies and two cloves of garlic.
Cinnamon, extra flavour, that lift!
Throw in the onions followed by a good handful of capers.
Look at the colours!
Add the tomatoes, chicken and aubergine and let those flavours harmonise.
Get it all around each other.
Pine nuts go in.
So, this beautiful thing goes in the oven until the meat just falls off the bone of the chicken.
Come on!
Oh my god!
Ahh look at that.
I think this would be amazing on a Sunday for a big gathering, a dinner party.
It's a brilliant feasting dish.
You can talk, I'm eating.
This grilled squid with a lively caper salsa is super-easy.
Gennar's gonna get a couple of lemons,
top up with the same amount of extra-virgin olive oil,
throw in three cloves of chopped garlic and a fresh chili.
The next ingredient will be capers, look at those.
Next mash our four anchovies to give the salsa an amazing depth of flavour
and for texture add a handful of chopped pistachios.
The last thing that we're going to do to this salsa...mint.
We're gonna chop that up... so fresh.
Top up with oil and give it a whirl.
I've got the squid here,
I'm just gonna score the squid at an angle and you simply go crisscross.
Straight on.
This baby's ready in a minute.
Look at that. Come on.
It goes in
to our little dressing here.
The tomatoes,
are like your edible plate.
The squid is so tender
and the capers are so fresh.
The chili gives it that lovely little hum.
Delicious.
My easy peasey homemade pasta,
is perfectly designed to hold my vibrant fresh broccoli and tangy cheese pesto.
Two big handfuls of this beautiful durum wheat flour
and we want to kind of make a nice dough.
Take little bits like this and we're gonna roll it like this.
Then you take your little fingers and you just dig it in and then you pull it towards you.
Now the sauce, it's using a fantastic typical broccoli of this area.
Of course you could use regular broccoli back home.
I've got some anchovies here. Now look using anchovies,
it's kind of like a seasoning.
It is.
Just fry up the anchovy, garlic and chili for a couple of minutes, then in with the broccoli.
Straight in.
Splash of water.
While the pasta cooks take your softened broccoli
and roughly smash it up to make a wonderful warm pesto.
Just a little cheese in, right.
Extra virgin olive oil just to loosen.
Go on Genar, a little olive oil.
Just a little bit of olive oil.
My pasta and pesto work in harmony
to showcase that beautiful fresh broccoli.
What you waiting for?
Every family needs a one-pot wonder,
so I've come up with a beautiful fish stew
that's packed to the rafters with fresh Puglian produce.
This is a triumph of a dish.
I know you're gonna love it.
Onions first. The celery. It doesn't matter if it's erratic, twist it around like that.
One clove of garlic, the potato here and then I'm gonna use a little chilli, fresh or dried, its all good
and then some parsley.
For a splash of colour, whack in some fresh courgettes.
I now need flavour, that is like the most amazing stock cube right there.
Just a little white wine, half a glass.
We go in with some beautiful passata.
Let's put this on top right.
I'm using fresh mussels to ramp up the taste,
plus clams and a handful of peas.
Squid is a funny one isn't it Genar.
You either want to cook it quick or long.
Yep.
The clams, the mussels, the squid they need three minutes max.
Oh my goodness me!
Look at the colours Gennaro!
Wow.
Oh my god.
Cooking with all these fresh ingredients in one pot
has created layer, upon layer of mind-blowing flavour.
What a feast!
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